When my friend Ann served this soup the night we moved into our home ten years ago, it instantly became a favorite. It’s one of those go-to recipes I make when I need a quick, comforting dinner. Simple to prepare and full of flavor, the combination of creamy coconut milk and fragrant red curry paste creates a Thai-inspired soup without any fuss. It has a pleasant kick—reduce the curry paste if you prefer milder heat—but its warmth and satisfying texture make it ideal for a chilly evening.
I often make this soup using leftover cooked chicken and rice from the freezer, which makes it especially convenient. The recipe is forgiving: you can adjust amounts to taste and still end up with a delicious meal. It’s flexible, fast, and always popular with family and friends.
PS: If you bring this to new parents, you’ll instantly become a culinary hero—many new parents welcome something different from the usual lasagna and red-sauce pasta.
Note: The only Asian-specific ingredients required are red curry paste and coconut milk; fish sauce is optional. I don’t stick to particular brands—Chaokoh coconut milk and Squid fish sauce were simply what I had on hand when I photographed this—but I do like Mae Ploy curry pastes. These items are available at most Asian markets and in many supermarket Asian aisles.
- 2 tablespoons olive oil
- 2 carrots, peeled and finely chopped, reserving a few matchsticks for garnish
- 1/2 onion, finely chopped
- 1 red bell pepper, finely chopped, reserving a few thin slices for garnish
- 1 cup cooked chicken, chopped
- 1 cup cooked rice
- 3 tablespoons brown sugar
- 2 tablespoons red curry paste (use 1 tablespoon for a milder flavor)
- 2 tablespoons fish sauce (optional)
- 21 oz chicken broth (about 1.5 cans)
- 13.5 oz can unsweetened coconut milk or cream
- Optional: a few sprigs of cilantro
- Note: Reserve some coconut milk, carrots, bell pepper and cilantro for garnish if desired.
- Heat the olive oil in a medium saucepan over medium heat. Sauté the chopped carrots, onion, and red bell pepper for about 5 minutes, until they begin to soften.
- Add the cooked chicken, rice, brown sugar, red curry paste, and fish sauce. Stir and cook for 2–3 minutes until the curry paste is well incorporated and the mixture is fragrant.
- Pour in the chicken broth and coconut milk, stir to combine, then reduce the heat to medium-low. Simmer the soup for 15–20 minutes to meld the flavors.
- Serve hot, adding a spoonful of reserved coconut milk to the top and garnishing with matchstick carrots, a slice of red bell pepper, and cilantro if using. Enjoy.